Chicken breasts stuffed with mozzarella, tomato, and basil baked for a fresh, satisfying Italian-inspired meal.
# What You’ll Need:
→ Chicken
01 - 4 boneless, skinless chicken breasts
02 - 1 tablespoon olive oil
03 - 1 teaspoon salt
04 - ½ teaspoon black pepper
05 - 1 teaspoon dried Italian herbs (or dried oregano or basil)
→ Filling
06 - 4 ounces fresh mozzarella cheese, sliced
07 - 2 medium ripe tomatoes, sliced
08 - 12 large fresh basil leaves
→ Finishing
09 - 2 tablespoons balsamic glaze (store-bought or homemade)
10 - Fresh basil leaves, for garnish
# Directions:
01 - Preheat the oven to 400°F (200°C). Line a baking dish with parchment paper or lightly grease with olive oil.
02 - Pat the chicken breasts dry. Using a sharp knife, slice a deep pocket into the side of each breast without cutting through.
03 - Season both inside and outside of each chicken breast with salt, black pepper, and dried Italian herbs.
04 - Fill each pocket with 1–2 slices of mozzarella, 2–3 slices of tomato, and 3 basil leaves. Secure with toothpicks as needed.
05 - Heat olive oil in a large oven-safe skillet over medium-high heat. Sear stuffed chicken breasts for 2–3 minutes per side until golden brown.
06 - Transfer the skillet to the preheated oven or move chicken to the prepared baking dish. Bake for 20–25 minutes, or until chicken reaches an internal temperature of 165°F (74°C).
07 - Remove from the oven and let rest for 5 minutes. Drizzle with balsamic glaze and garnish with extra basil leaves before serving.
